Hibiscus has gained buzz recently for its healthful reputation and potential medicinal properties, but chefs long have prized the flower’s full flavor, deep red color and its heritage as an ingredient used around the globe. “I’ve used it hundreds of times over the years,” says Joshua Skenes, the 29-year-old chef of Saison restaurant in San Francisco, who most recently offered a hibiscus granité. Before that he prepared a hibiscus-seasoned squab. “Hibiscus is kind of tart ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?